Instant Pot Chicken and Dumplings

1 packet of Aldi chicken (about 5lbs)

5 sticks celery

5 carrots

1 package frozen corn

I package frozen green beans

1 onion

2 chicken oxos (or similar)

4 tablespoons minced garlic

1 teaspoon cayenne pepper

2 tablespoons Thyme

2 tablespoon Basil

I tablespoon oregano

10 cups chicken stock

1 cup cream

pepper

6 tablespoons cornstarch and ½ cup water

For dumplings

3 cups flour

3 teaspoons baking powder

1 teaspoon salt

Pepper

Thyme

Water till it forms dough.

Cut up chicken, celery, carrots, and onion. Cook on browner setting - add garlic and continue to cook till chicken is slightly brown.

Add 2 chicken oxo's (or other chicken bouillon cubes) and other spices and chicken stock. Seal and cook on high ( I normally do 10-15 minutes)

- make dumplings mixture now.

Do quick release - add in frozen veg, cream and cornstarch and water mixture (stir). Turn pot back on (browner not pressure) place dumplings on top and cover (I have a glass lid) until dumplings are cooked (make sure not to leave the heat on too long in case it burns. If the top of the dumplings are soft rotate them in the chicken mixture.

Serve in bowls (not plates as it's like soup).

This is my recipe for my 8 quart - you will need to reduce it for a smaller instant pot.

Enjoy and don't get upset when they argue over the dumplings :)